Football Cookies – Gluten Free Sandwich Cookies (Edit recipe)

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Delicious and easy chocolate gluten free sandwich cookies! These football cookies are perfect for the Super Bowl or game day and they remind me of Oreos! Creamy, buttery filling is sandwiched in between two chocolate cookies, and the result is heavenly. You'll need a football cookie cutter like this one to make these cookies!

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PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

16

Serves: 21

Ingredients

1 cup Butter, Unsalted, softened
0.666 cup Granulated White Sugar
1 whole Egg
2 tsp Vanilla Extract
2 cups Gluten-Free All Purpose Baking Flour - Bob's Red Mill, or any gluten free AP flour that contains xanthan gum
0.75 cup Cocoa Powder
0.25 tsp Sea Salt

Cream Filling

0.5 cup Butter, Unsalted, softened
1 cup Powdered Sugar
0.125 tsp Sea Salt
1 Tbsp Milk, of your choice, plus more if needed

Icing

0.75 cup Powdered Sugar
0.5 Tbsp Light Corn Syrup
2 tsp Milk, of your choice, plus more if needed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oven to 350 degrees and line a large baking sheet with parchment paper.
In a large mixing bowl, cream together butter and sugar with a hand mixer until fluffy. Add egg and vanilla extract, and beat on low until combined.
In a separate bowl, stir together flour, cocoa powder, and sea salt until combined.
Pour dry ingredients over wet ingredients, and mix on medium low speed until crumbly. Use your hands to knead into a dough. It may seem dry at first but it'll come together into a ball as you knead.
Roll out the dough between two parchment papers using a rolling pin until it's about 1/4 inch thick. Use a 2.5 inch football cookie cutter to cut out as many cookies as you can. Re-roll the scrap dough to make more cookies - I made 42 total.
Place the mini football shapes on the prepared baking sheet - you may need to bake in 2 batches. The cookies won't spread much so they don't need much room in between them.
Bake for 8-10 minutes. Let them cool for 15 minutes before carefully transferring them to a cooling rack with a spatula to cool completely. They'll be fragile when warm and will firm up as they cool.
Once the cookies are fully cooled, make the cream filling, Add the butter to a large bowl and beat until fluffy.
Add in powdered sugar and salt. Beat on low speed, and increase to medium speed as they start to combine.
Add milk 1 tablespoon at a time until the consistency is thick but spreadable.
Pipe or spread the filling on top of one cookie, then top with another cookie. Repeat until you have about 21 sandwich cookies.
Stir all ingredients for the icing in a bowl until thick and smooth. Add more milk if the mixture is too thick. Place in a piping bag or a squeeze bottle, then decorate the tops of the cookies to look like footballs.
Let the cookies set until the icing is hardened. Enjoy!

Notes

This recipe will make around 21 cookies. The number may vary depending on the thickness of the cookies and what size cookie cutter you use. I used this cookie cutter.
For decorating cookies, I personally prefer to use squeeze bottles like these instead of piping bags. I just find them easier to use.
These cookies will last for 3 days at room temperature or a week in the fridge kept in an airtight container. You can also freeze these cookies for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	308
Fat:	14 g
Carbohydrates:	38 g
Protein:	9 g
Cholesterol:	34 g
Sodium:	44 mg
Fiber:	6 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.

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